Description
Gluten-free and dairy-free mocha ice cream.
Ingredients
- 5 Egg Yolks
- 50 grams Caster Sugar
- 500 milliliters Dairy Free Milk
- 150 grams Dairy Free Dark Chocolate
- 250 milliliters Dairy Free Cream
- 1 Shot (about 2 Oz. Size) Espresso
Preparation
Whip egg yolks and sugar until thick and creamy.
Place milk into a medium-sized saucepan and bring to the boil. Add milk to eggs and sugar, stirring continuously. Return to pan and cook over low heat until thickened.
Add chocolate and stir until melted. Pour in cream and espresso. Remove from the heat and allow to cool. Chill in the fridge.
Churn in an ice cream maker for 20 minutes. Place in freezer for a couple of hours until frozen.
Makes about 1 quart.
